Prep: Chop your potatoes blocks or cubes about an inch thick. Get all your other vegetables chopped and ready to cook.
Make sure you pan is pretty ding doing dang big as you'll need to fry the vegetables separately during the initial stages. Mushrooms have a lot of water in them and can stop the potatoes from going golden and getting that nice crispy coating. Onions and peppers can also have a similar effect.
Once the potatoes have a nice golden colour and the vegetables are softened up you can bring all these catz to the party. Mix them all up and let them get to know one another. Including the delicious meat-free sausages. Keep an eye on your heat, you don't want to burn the veg, but you do want to get a decent crisp with the potatoes.
Place your pan over direct heat on the grill or onto your stovetop. Drizzle a good amount of vegetable oil into the pan and swirl the pan around so it coats the bottom.
Once the oil is nice and hot, chuck in your potatoes into one side of the pan and place the Birds Eye Green Cuisine Sausages in the other. Give the spuds a couple minutes of hot heat until the bottoms start turning golden, then move them to one side of the pan. Alternatively, you can pre-cook the sausages in the oven for about 13-15 minutes, whilst you’re handling the veg.
Now add the onions and give them their own little zone. Do the same with the peppers and mushrooms. Chuck in 5-8 sprigs of rosemary (garlic as well if you are doing this post breakfast).
Season to taste with salt and pepper. I usually fry up a couple eggs over easy and place them on top of the hash.
Hungry for more? Discover more tasty recipes created by DJ BBQ such as the Meat-Free Cheeseburger , or the Portobello Mushroom Meat-Free Burger both packed with veggie goodness. Also, we’ve recently commissioned a study to learn how Brits feel about catering to BBQ guests with different dietary requirements, and uncovered some interesting stats!